The fraisier is a classic French pastry strawberry cake, made with sponge cake, mousseline cream, fresh strawberries. The mousseline cream is a pastry cream whipped with butter and the original recipe is by the master of French pastry Ladurée. In the original fraisier recipe, we find a decoration with strawberry jelly while the one I propose is decorated with a caramelized Italian meringue polished with a neutral jelly. The recipe also includes a gluten-free version. If you like strawberries, you can’t miss the Charlotte with strawberries, another French pastry classic, or the Strawberry macarons.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Spring, Summer
Ingredients
- 5 oz eggs
- 1/2 cup sugar
- 2/3 cup all-purpose flour (gluten-free rice)
- 1/6 cup potato starch (gluten-free)
- 1 pinch salt
- 1 vanilla bean
- 9 oz butter (at room temperature)
- 1 vanilla bean
- 2 cups whole milk
- 4 egg yolks
- 3/4 cup sugar
- 1/4 cup cornstarch (maizena) (gluten-free)
- 2 tbsp sugar
- 2 oz egg whites
- 1/2 cup sugar
- 2 tbsp water
- 9 oz strawberries
- 2/3 cup water
- 1/4 cup limoncello
- 9 oz strawberries
- gelatin (gluten-free)
Tools
- 3 Bowls
- 1 Baking Pan
- 1 Mixer
- 2 Saucepans
- 1 Whisk
- 1 Spatula
- 1 Blender / Mixer
- 1 Pitcher
- 1 Ring
Steps
Beat the eggs with sugar, salt, and vanilla. Work for about 20 minutes with an electric mixer, or 15 minutes with a stand mixer.
Meanwhile, sift the flour with the potato starch. Add half of the sifted flour, stirring with a spatula, with movements from bottom to top. Add the rest, still stirring gently.
Pour the mixture into the previously buttered and floured mold. Bake in a preheated oven at 350°F for 20-25 minutes, do the skewer test. Remove from the oven and let cool for 10 minutes, then gently unmold the sponge cake while still warm and let it cool on a wire rack.
Heat the milk with the vanilla bean stripped of its internal seeds. Beat the yolks with sugar and vanilla seeds, add the cornstarch and mix well.
Remove the vanilla bean, then pour the egg mixture over the milk and stir with a whisk. Cook the cream, about 5 minutes, and off the heat add half of the butter. Mix well with a whisk and transfer to a bowl. Let the cream cool to room temperature.
Add the remaining butter and whisk lightly.
Wash and dry the strawberries well. Remove the stem and blend them with water and limoncello inside a pitcher using a hand blender.
Cook 1/2 cup of sugar with 2 tbsp of water at 250°F. Meanwhile, whisk the egg whites with 2 tbsp of sugar and pour in the cooked sugar in a thin stream without stopping the mixer. Whisk until completely cooled. Store in the fridge.
Wash and dry the remaining strawberries well, remove the stem.
Cut 2/3 of the strawberries in half while cutting the others into cubes, leaving a few for the final decoration.
Split the sponge cake into two parts. On a serving plate, place a 9.5-inch ring and line it with PVC food reel. Place the sponge cake disc in the center.
Arrange the strawberries around the sponge cake with the cut side facing out. Brush the sponge cake with the strawberry syrup.
Using a piping bag, apply mousseline cream between the strawberries and then a layer on the sponge cake, up to the ring. Add the diced strawberries.
Lay the second sponge cake disc on the strawberries and brush it with syrup. Apply mousseline cream again and refrigerate for 2 hours.
Spread the Italian meringue over the cream and chill again for 1 hour. Use a blowtorch to caramelize the surface and chill for 1 hour in the fridge. Spread the gelatin and decorate with the strawberries.
Remove the ring and chill again in the fridge for 1 hour before serving.
ATTENTION: consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure they do not contain gluten contamination.
Advice
It keeps in the refrigerator for 3 days
It keeps in the refrigerator for 3 days
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